Well....I just tried to make a de-contructed ravioli stuffed with ricotta and pesto. Used roasted zuchinni as the pasta. Good in concept but I have to work on it a bit. I think thicker slices of zuchinni. It tasted good but I def have to work on the visual.


So...my dinner was pan-seared halibut with ricotta and pesto deconstructed ravioli. For dessert, lemon cheesecake mousse. I ate dessert so the wine was out. Can't have both, have to choose and I chose dessert toningt.

Progress not perfection.

Lisa